A tofu burger might not sound like the greatest, but trust me that even carnivores will gobble this down! With nuts, mushrooms and plenty of spices, this burger definitely isn't short on flavor!
Spicy Tofu Burger
Adapted from 101 Cookbooks.
- 16 ounces extra-firm, organic tofu
- 2 large organic eggs
- 1/2 cup whole wheat panko breadcrumbs
- 1/2 cup cashews
- 1/2 cup pumpkin seeds
- 1/2 cup sliced mushrooms
- 1 tablespoon dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon worcestershire sauce
- 1 teaspoon cumin
- 1 teaspoon smoked chili powder (or 1/2 teaspoon regular chili powder plus 1/2 teaspoon smoked paprika)
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 100% whole grain hamburger buns, toasted
- Pickles...lots and lots of pickles
- Sliced tomato
- Onion slices
- Olive oil mayo (spike it with harissa or sriracha if you like it extra spicy)
- At least 1 hour before making the burgers, drain the tofu and cut into 4 slices lengthwise. Place on a stack of paper towels or a clean kitchen towel and top with more paper towels or another clean kitchen towel and something heavy to weigh it down. I used a plate topped with a couple cans of food. Feel free to do this in the morning before work.
- When ready to make burgers, place drained and pressed tofu in a food processor along with two eggs, breadcrumbs, nuts, mushrooms, mustard, soy sauce, Worcestershire, spices and salt. Blend until everything comes together and is well combined. Divide into 4 portions and form each into a ball.
- Heat olive oil in a large skillet on medium-high heat. Add the tofu patties, pressing down with the back of a spatula. Cook until well browned and heated through, about 7 minutes on each side.
- Serve on a toasted whole grain bun with your choice of toppings. I went classic with mine and used a olive oil mayo spiked with spicy harissa paste.